Name: Smoked mackerel & horseradish on baked beetroot rostis
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 20
Ingredients: 2 large beetroot (about 300g), peeled, ends trimmed and spiralized into thin noodles; 2 medium Maris Piper potatoes (about 300g), peeled, ends trimmed and spiralized into thin noodles; 1 ½ tbsp olive oil; 150g smoked mackerel skin removed and broken into 20 large flakes; handful of chives finely chopped; 150ml crème fraîche; 1 tbsp hot horseradish sauce; zest and juice of 1/2 lemon

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Smoked mackerel & horseradish on baked beetroot rostis

Smoked mackerel & horseradish on baked beetroot rostis

Sophie Godwin – Cookery writer

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Makes 20

Easy

Prep: 25 mins

Cook: 20 mins

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A fresh twist on a classic smoked mackerel recipe, these beetroot canapés make a great nibble with an aperitif. Rostis are perfect party food

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Ingredients

Nutrition

Units:

MetricUS

2 large beetroot

(about 300g), peeled, ends trimmed and spiralized into thin noodles
2 medium Maris Piper potatoes

(about 300g), peeled, ends trimmed and spiralized into thin noodles
1 ½ tbsp olive oil
150g smoked mackerel

skin removed and broken into 20 large flakes
handful of chives

finely chopped

For the horseradish crème fraîche

150ml crème fraîche
1 tbsp hot horseradish sauce
zest and juice of 1/2 lemon

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Nutrition: per serving (20)

kcal81
fat6g
saturates3g
carbs5g
sugars2g
fibre1g
protein2g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6.Line two baking trays with baking parchment. Pat the spiralized vegetables dry with kitchen paper and cut any long spirals into shorter noodle lengths then tip into a large bowl with the olive oil and season with salt and pepper.
step 2

With your hands, shape the mixture into 20 small circles. Space out between the two baking trays, making sure there is enough space for each rosti to cook evenly. Bake for 20 mins or until firm and crisping at the edges, carefully flipping the rostis after 10 mins.
step 3

While the rostis are roasting, mix together the crème fraîche, horseradish, lemon zest and juice and a generous grind of black pepper together in a small bowl.
step 4

Top each rosti with a spoonful of horseradish crème fraîche, a piece of smoked mackerel and some chopped chives.

Recipe from Good Food magazine, February 2017

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